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FareShare Gazette Recipes --January 2001 - V's

 

 

FareShare Chat Recipes.
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Recipes Included On This Page

Vegetable Frittata
Vietnamese Spring Rolls

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                     * Exported from MasterCook *
                            Vegetable Frittata
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  500            grams  butter
  2             medium  brown onions (about 250g) peeled and
                        finely chopped.
  1              Pinch  salt
  3                     zucchini sliced
  1                     red capsicum, cut into cubes
  1 1/2     tablespoon  basil pesto
  3                     potatoes (about 500 grams) peeled,
                        steamed and sliced thinly
  8                     eggs
  50                 g  ( 1/2 cup) freshly grated parmesan cheese
                        sea salt & freshly cracked pepper
In a large heavy based frying pan, heat the olive oil and add the butter. 
When butter has melted, swirl to coat the sides of the pan. Add the onions 
and sugar and sweat over low heat until softened. Add the sliced zucchini 
and capsicum, cover with a lid and sweat until soft. Stir through the pesto 
and the potatoes, and seasons with salt and pepper (go easy on the salt as 
the cheese is salty).
In a large bowl, whisk the eggs with 2 tablespoons water. Whisk in the 
parmesan and freshly cracked pepper. Pour evenly over the vegetable 
mixture. Cook over low heat (a simmer pad is handy) until eggs are almost 
set, about 15 minutes. Run under a hot grill to brown and set. Serve hot, 
cut into wedges. Also good at room temperature.
Tip. Crumbled goats cheese makes a nice change to parmesan cheese
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 4348 Calories (kcal); 468g Total Fat; (95% calories from fat); 
48g Protein; 5g Carbohydrate; 2591mg Cholesterol; 4707mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 90 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                         Vietnamese Spring Rolls
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                 oz  chicken breasts, boneless, skinless
  2               Tbsp  soy sauce
  1               Tbsp  hoisin sauce
  1               Tbsp  water
  2                tsp  orange juice concentrate, frozen
  1                tsp  peanut butter
                        Half a tsp chile paste, Oriental
  1                tsp  sesame oil
  2                tsp  cornstarch
  8                     shitake mushrooms, dried
  2                 oz  rice vermicelli noodles
  2               Tbsp  peanut or safflower oil
  1               Tbsp  gingerroot, minced
  2                     garlic cloves, minced
  3                     green onions, minced
  1                     red pepper, sweet, julienned
  3               Tbsp  coriander or parsley, fresh, chopped
  30                    rice paper triangles (or 16 rounds)
  6                cup  vegetable oil for deep frying
Cut chicken into 1-Half a x Half a inch strips. In bowl, blend soy sauce 
and hoisin sauces, water, orange juice concentrate, peanut butter, chili 
paste and sesame oil until smooth. Stir in cornstarch. Add chicken and stir 
to coat; marinate for 15 minutes.
Cover mushrooms with warm water; soak for 15 to 50 minutes or until 
softened. Drain and rinse; discard stems and slice caps into thin strips.
Meanwhile, break noodles into 1-Half a inch long pieces. Place in bowl and 
cover with water; soak for 5 minutes, then drain. In saucepan of boiling 
water, cook noodles for 5 minutes. Drain and rinse with cold water; drain 
well.
In wok or skillet, heat peanut oil over med-high heat; cook ginger, garlic 
and onions for 30 seconds. Add red pepper and mushrooms; cook for 3 
minutes. Add chicken with marinade; cook for 3 to 4 minutes or just until 
chicken is no longer pink inside. Stir in noodles and coriander; let cool.
Dip rice papers, one at a time, into warm water to soften; lay out on damp 
tea towels in a single layer. Place about 2 Tbsp filling in centre of each 
triangular sheet (or One quarter of a cup in each round sheet). Fold up 
bottom over filling; fold sides over and roll up tightly. (Rolls can be 
covered with damp tea towel in separate layers and refrigerated for up to 8 
hours)
In wok or Dutch oven, heat oil over med-high heat to 375F. Fry rolls, in 
batches, for about 5 minutes or until crisp and golden on all sides. Drain 
on rack. Makes 16 large or 30 small rolls.
Instead of deep-frying, steam spring rolls in greased steamer for 5 
minutes, or bake for 20 minutes in 400 degree oven. Assembled spring rolls 
can also be eaten without being cooked.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 2 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 147 Calories (kcal); 8g Total Fat; (47% calories from fat); 4g 
Protein; 16g Carbohydrate; trace Cholesterol; 2342mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 
1/2 Fat; 1/2 Other Carbohydrates

 

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